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Alcoholic drinks from Ladakh, India
Ladakhi chhang is a home barley beer. Boiled barley is cooled, mixed with powdered phabs tablets, kept warm in a cloth bag under straw for two to five days, then sealed in an earthen pot for about a week. Water is poured over the mash several times and the filtrates are blended into a sour drink of 5–7 % alcohol.
| Barley grains, cleaned of dried peas5 kg | [targais2012] |
| Water, for boiling10 L | [targais2012] |
| Phabs tablets (1.3–1.7 g each), ground to powder3 tablets in summer, up to 7 in winter | One-year-old phabs is preferred[targais2012][angmo2014] |
| Water for extraction | Added until the fermented grains are submerged, three or four times[targais2012] |
| Starter | koji/qu/mold-starter: phabs, dry tablets of roasted barley flour |
Total time across the recorded steps: 5.1 days – 15 days
What changes: Barley boils on a low fire until it soaks up all the water
Output: boiled grain (lhums).
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Ladakhi chhang is a home barley beer. Boiled barley is cooled, mixed with powdered phabs tablets, kept warm in a cloth bag under straw for two to five days, then sealed in an earthen pot for about a week. Water is poured over the mash several times and the filtrates are blended into a sour drink of 5–7 % alcohol. Made in 5 steps over 5.1 days – 15 days. The longest step, seal in an earthen pot and ferment, takes 3–10 days (Targais K 2012). Saccharomyces cerevisiae does most of the fermenting.
| Main step | 3–10 daysReported[targais2012] | Seal in an earthen pot and ferment |
|---|---|---|
| Temperature | 28–32 °CReported[targais2012] | Cool on a yak-hair canvas |
| Acidity | pH 6.5 → 4.03Measured[targais2012] | Seal in an earthen pot and ferment |
Ladakhi chhang uses phabs, dry tablets of roasted barley, and the grain first ferments in a warm cloth bag before it is sealed in a pot. The mash is washed out three or four times and the filtrates are blended by taste.
In the past the shrub Aconitum (bonya) and smoke powder were mixed into phabs to make a stronger drink; the practice stopped because of alcoholism. Aconitum contains aconitine, which can cause severe arrhythmia and neurotoxicity (Gao 2020).
Every number is labelled with how it is known. How this atlas is made
Chhang offered by the groom's maternal uncle forms part of a marriage proposal, and villagers bring it when a child is born. Women in traditional dress welcome lamas and guests with chapskans of chhang. A 2015 travel report found that chang was not sold in Leh because households make their own, and was served to guests mixed with tsampa, roasted barley flour.
